Instant Pot Chicken Burrito Bowl Recipe

Published on October 16th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Instant Pot Chicken Burrito Bowl

Instant Pot Chicken Burrito Bowls are a quick and healthy lunch or dinner. Great for adding to your meal prep schedule and even freezes perfectly for meals on the go. Chicken breast is cooked with our homemade taco seasoning, chicken broth, fresh corn, black beans, salsa, green chilies, and brown rice. It's topped with shredded cheddar, fragrant cilantro, and fresh lime juice. Other topping ideas that can be added are sour cream, shredded lettuce, diced tomatoes, scallions, avocados, and crushed crispy tortilla chips. The combination makes for a highly satisfying meal, is affordable, and cooks in minutes, thanks to the instant pot. 

Do burrito bowls have to be cold or warmed up meal prep?

While you could have your burrito bowl cold, it's recommended to heat it before eating. 

How long do burrito bowls last?

Burrito bowls will last up to 3 days in an airtight container in the fridge. 

Why are burrito bowls healthy?

Burrito bowls are a healthy choice as they're low in calories. Each burrito bowl contains about 650 calories. They're also low in fat and high in protein and fiber.  

Are burrito bowls good for losing weight?

Because burrito bowls are low in calories and fat, they are a lean and healthy meal choice. However, they shouldn't be consumed every day to maintain a balanced diet.   

Author: Jennifer Dodd
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Time & Serves

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Serves
4 persons

Ingredients

Taco Seasoning
  • 1/2 teaspoon Sea Salt 

     

  • 1 teaspoon Ground Cumin 

     

  • 1/2 teaspoon Smoked Paprika 

     

  • 1/4 teaspoon Cayenne Pepper 

     

  • 1/2 teaspoon Brown Sugar Substitute 

     

  • 1 teaspoon Garlic Powder

     

  • 1 teaspoon Onion Powder 

     

  • 1 teaspoon Chili Powder

Instant Pot Chicken Burrito Bowl
  • 3 Chicken Breasts, boneless, skinless, medium dice

  • 1 1/4 cups Chicken Broth, low sodium 

  • 2 ears of Corn, peeled with kernels cut off the cob

  • 1 (15oz) tin Black Beans, drained and rinsed 

  • 1 cup Mild Salsa, ready or homemade 

  • 1 (4oz) tin, chopped Green Chilies 

  • 1 cup Brown Rice, rinsed and drained

  • 1 cup Cheddar Cheese, shredded

  • 2 tablespoons Cilantro, chopped 

  • 1 Lime, cut into 8 wedges 

Instructions

Taco Seasoning

Add all the taco seasoning ingredients to a small bowl mixing everything together, setting it aside.  

Prepare taco seasoning mix
Instant Pot Chicken Burrito Bowl

Add the diced chicken breast, taco seasoning, chicken broth, fresh corn, black beans, salsa, green chilies, and brown rice to the inner pot of your instant pot. Stirring everything to combine. 

Prepare chicken and other ingredients to the instant pot

Fasten the lid, and use the manual settings to set the instant pot to high pressure for 10 minutes. 

Pressure cook the chicken mix

Once the cooking process is completed, allow the instant pot to release the pressure to steam the rice naturally.

Allow to cool down the instant pot

Fluff and mix the ingredients using a fork, portion into a serving dish, and top them with shredded cheddar cheese, chopped cilantro, and lime wedges on the side. 

Serving the Chicken Burrito
Jennifer Dodd
Author:

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Keywords
instant pot chicken burrito bowl, recipe, rice, frozen, brown rice, shredded

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